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Homemade Bagels with Everything Seasoning Recipe

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★★★★★

4.7 from 124 reviews

This classic bagel recipe delivers chewy, golden-brown bagels with a crisp crust and soft interior. Made with a yeast-based dough enriched with barley malt syrup, these bagels are boiled briefly before baking to achieve their traditional texture and taste. Perfect for topping with everything seasoning, sesame seeds, or poppy seeds, they make an excellent homemade bread option for breakfast or sandwiches.

Ingredients

Scale

Dough Ingredients

  • 1 ⅛ cup warm water (1 cup + 2 Tbsp, about 90-110℉)
  • 1 Tablespoon barley malt syrup (21 g)
  • 1 ½ teaspoon dry active yeast
  • 3½ cups unbleached bread flour (455 g)
  • 1 Tablespoon coarse kosher salt

Poaching Liquid

  • 4 quarts water
  • 2 Tablespoons barley malt syrup
  • 1 ½ Tablespoons baking soda
  • ½ Tablespoon coarse kosher salt

Toppings & Finishing

  • Egg white wash
  • Everything seasoning mix, poppy seeds, sesame seeds, or other preferred toppings

Instructions

  1. Activate Yeast: In a small bowl, whisk warm water, barley malt syrup, and yeast together. Let the mixture sit for 8-10 minutes until it becomes cloudy, aromatic, and foamy, indicating that the yeast is activated and ready to use.
  2. Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. Stir to blend. Pour in the yeast mixture and mix on the lowest speed for 3 minutes. Stop the mixer and let the dough rest for 5 minutes.
  3. Knead and First Rise: Resume mixing on the lowest speed for another 3 minutes until the dough is stiff yet supple. Transfer the dough to a clean, lightly oiled bowl. Cover tightly with plastic wrap and let it rise at room temperature for 1 hour.
  4. Shape Bagels: After rising, divide the dough into 8 equal pieces, weighing about 4 oz each. Shape each piece into a loose ball. Flatten slightly and poke a hole through the center with your thumb. Stretch the hole to about 2 inches in diameter by rotating the dough with both thumbs.
  5. Chill Bagels: Place shaped bagels on a greased parchment-lined sheet pan. Mist lightly with oil or cooking spray, then cover with plastic wrap. Refrigerate overnight to develop flavor and texture.
  6. Prepare Poaching Liquid: The next day, in a large pot with at least 4 inches of water, bring the water to a boil covered. Reduce heat to maintain a simmer and add the barley malt syrup, baking soda, and kosher salt to the poaching water.
  7. Float Test and Preheat Oven: Remove bagels from the fridge. To check readiness, place a bagel in cold water: if it floats, it’s ready to boil; if it sinks, let it rest at room temperature for 15-30 minutes and retest. Meanwhile, preheat the oven to 500°F (260°C).
  8. Boil Bagels: Use a slotted spoon to gently lower bagels into the simmering poaching liquid, as many as fit comfortably. Boil for 1 minute, flip and boil for another minute. Remove and place bagels domed side up on a lightly oiled parchment-lined sheet tray. Brush tops with egg white and add toppings if desired.
  9. Bake Bagels: Lower oven temperature to 450°F (232°C). Bake bagels for 8 minutes, then rotate the pan and check bottoms for browning. If browning too fast, place another baking sheet underneath. Continue baking for another 8-10 minutes until the bagels are a rich golden brown. Cool on a wire rack before serving.

Notes

  • Barley malt syrup is essential for authentic bagel flavor and crust; substitute with honey if unavailable.
  • Do not skip the chilling step overnight for best texture and flavor development.
  • The float test ensures proper fermentation and avoids under-proofed dough.
  • Handle dough gently when shaping to maintain air bubbles for a chewy texture.
  • Boiling time affects crust: longer boiling yields a thicker crust.
  • Use bread flour with high protein for optimal chewiness.

Keywords: bagels, homemade bagels, yeast bagels, boiled bagels, baking bread, breakfast bread, chewy bagels

Find it online: https://annakocht.com/homemade-bagels-with-everything-seasoning-recipe/